|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 (A) At least one employee who has supervisory and management responsibility shall be a certified food protection manager. Observed PIC (person in charge) has a certified food protection manager certificate that has expired. Ensure someone is always in the facility that has a food protection manager certificate and has managerial control. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when soiled, P. Observed food employee crack raw shell eggs with glove then continue to work with ready to eat food with the same glove. After handling raw animal food gloves must be removed, hands washed, and new gloves donned before handling ready to eat food. CDI (corrected during inspection)- Employee was instructed to remove gloves after cracking eggs. Employee removed gloves and washed hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed American cheese stored by grill at 50F. Provolone cheese was stacked high in a shallow container in the prep top cooler at 48F. Ensure all TCS foods are maintained at 45F or below. CDI- American cheese was added to TPHC. Facility added American cheese to TPHC procedure and will continue to use time in lieu of temperature for this product. Provolone cheese was moved to cooler for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth hanging on knive rack. Ensure wet wiping cloths are stored in sanitizer at the proper concentration between uses. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rack above 3 compartment sink with food debris and residue. Rack needs detailed cleaning and cleaning frequency increased. |